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The Cool Crowd

It’s hard to beat plain old ice cream as the
perfect summer dessert, but these six cool-schooled
chefs have done it. And so can you, with just a little
advance work (and a gadget or two). It’s worth
the effort: When the
mercury rises, knowing your freezer is stocked with
delectable homemade confections is cold comfort
indeed. For pure visual impact, we love the luxurious
layered look of chef Patrick Coston’s
chocolate-peanut-butter coupe at Ilo. And with local
berry season approaching, the time is right for Gary
Robins’s frozen strawberry soufflés,
crunchy with nuggets of hazelnut praline and redolent
of sweet, intensely fragrant fruit. Easy-to-follow
recipes for Otto’s luscious lemon gelato and Il
Laboratorio del Gelato’s bittersweet-chocolate
sorbet are two great reasons to break out your
ice-cream maker. Above all, summer is the season to
indulge your inner Good Humor–addicted child,
which we plan to do from now till Labor Day with
watermelon-
cucumber Popsicles and squares of banana–
crème fraîche ice-cream bars cloaked in
chocolate and macadamia nuts—a frozen banana
with an Eleven Madison Park pedigree.